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A
BACHELOR'S
CUPBOARD
Devils
and
Grills
DEVILED
makes
a
fine
morsel
for
a
snack
or even
LIVER
for
a
sandwich
filling.
Take
three
pounds
of
uncooked
liver
and
chop
together
with
a
quarter
pound
of
salt
pork.
Mix
w^ll
with
it
half
a
pint of
bread
crumbs,
three
tablespoonfuls
of
salt,
a
teaspoon-
ful
of
pepper,
half
a
teaspoonful
of
cayenne,
and
half
a
teaspoonful
of
mace
and
cloves.
Put
in
a
covered
dish
and
set
in
a
kettle
of
cold
w^ater.
Cover
the
kettle
and
place
on
the
fire
to
boil
two
hours.
When
done,
let
the
steam
escape
by
removing
the
cover
before
setting.
DEVILED
speaking
warmly,
are
not
half
bad
and
de-
EGGS
serve
to
be
better
known.
Put
a
large
spoonful
of
butter
in
the
blazer
and
stir
into
it
half
a
teaspoonful
of
dry
mustard,
tw^o
tablespoonfuls
of
to-
mato
sauce,
one
of
mushroom
and
one
of
Worcester-
shire
sauce.
When
hot,
put
in
four
hard
boiled
eggs,
nicely
quartered,
salted
and
peppered.
When
heating,
make
some
toast,
spread
with
butter
and
anchovy
paste,
and
serve
the
eggs
on
this
and
see
if
it
isn't
"
just
the
mustard."
One
more
bachelor,
who
remains
modestly
incognito,
gives
herewith,
his
famous
rule
for
deviled
bones,
to
wit
DEVILED
Melt
in
a
chafer
two
tablespoonfuls
of
but-
BONES
ter,
add
i
tablespoon
each
of
Chili
sauce,
Worcestershire
sauce.
Walnut
catsup,
i
tablespoonful
made
mustard
and
a
dash
of
cayenne.
Take
the
drum-
sticks,
second
joints,
and
wrings
of
a
cooked
chicken
and